Remy, my grandson is two years old today. And my daughter Gillian, who writes Lala Lunchbox (and has developed an App for kids and their parents to plan healthy lunches), was experimenting with recipes for cupcakes for his party this weekend.
But Remy didn’t want cupcakes. He said “my want a muppin peez.”
So when a kid asks so nicely for a muffin please, what do you do?
Gillian made the muffins (Remy added the cinnamon and got to lick the bowl) using a vegan recipe she created long ago for a party at her daughter Lila’s school — one of the kids was allergic to milk and eggs. It’s Gillian’s family’s go-to recipe now.
She wrote about it here. But I am repeating the recipe here as well. Note: there’s no added sugar in this recipe.
Gillian’s Egg-Free, Dairy-Free Banana Muffins
1-1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 super ripe bananas
1 teaspoon vanilla extract
1/2 cup vegetable oil
1 cup applesauce
Preheat oven to 350 degrees. Place 12 cupcake liners in a muffin tin. In a bowl, mix the flour, cinnamon, baking powder, baking soda and salt. Set aside. In a second bowl, mash the bananas. Add the vanilla extract, vegetable oil and applesauce and blend ingredients thoroughly. Add the dry ingredients to banana mixture and stir to combine. (We like leaving the bananas slightly chunky.)
Pour the batter into the cupcake liners and bake for approximately 22-24 minutes. Makes about 12 muffins.